Lemons and Limes

Are you tired of wasting the parts of your lemons and limes that your recipes don’t call for? Think beyond adding a slice to your drinks, here’s how to make the most of these flavoursome fruits...

Citrus Dust

Use up citrus peel with this zesty powder. It tastes great sprinkled over chicken or fish. You can use a dehydrator on its lowest setting and dry the peels for around 12 hours or preheat your oven to about 80ºC (175ºF). You will need: 150g (5½oz) leftover citrus peel, and a large pinch of salt (optional).

1 Spread the peels evenly in a single layer on a baking tray and bake for 2–3 hours until crisp and dry.

2 Allow the dry peels to cool completely on the tray – this takes a bout 10 minutes.

3 Add the salt , if using, then whizz in a food processor or high-speed blender.

4 Store the dust in an airtight container in the fridge for up to 3 months.